Almond and chocolate combine in this variation of a treat that’s been around for over a thousand years!
Watch the video here.
INGREDIENTS
1 cup (96g) of finely ground almond flour
2 cups (227g) of powdered sugar
1/2 teaspoon of almond extract
2 tablespoons of water
1 cup (180g) of dark chocolate
SUPPLIES
A Mixer
A cutting board
Some cling film
A sheet of SilPat
A bowl
Some precision dipping tools
DIRECTIONS
Place the almond flour and powdered sugar in the bowl of your mixer and mix until they’re well combined.
Add the almond extract and water and mix until it comes together into a smooth dough. If necessary, you can add a little more water or flour until it’s the right consistency.
Move the marzipan to a cutting board and knead it for about 30 seconds.
Roll the marzipan into logs, wrap them in plastic, and refrigerate them for about an hour.
Cut the marzipan into disks.
Melt or temper the chocolate, dip a disk into the chocolate, let it drain, then place it on a lined cutting board.
Repeat with the rest of the disks, then leave them on the counter to set.
